Tag: Spinach

Long time no see you guys! Since it’s getting a little warmer I slowly start to switch my breakfast from a warming oatmeal to a fresh but still filling smoothie. This one has been my all-time favorite since I started trying any kind of green smoothies and I hope you enjoy it as much as I do! It’s so simple yet super delicious and really easy to make.

Method
Rinse the apple, spinach and cucumber and roughly cut the first five Ingredients into pieces. Add a cup of water to your blender as well as agave syrup, spirulina, flaxseed oil, lemon juice and the rest of the ingredients. Blend everything until smooth. Voilà ♥

Happy world smile day you guys! I’m sending a huuuuge smile to each of you right now and I hope you’re all doing well ♥ Today I thought I would share one of my all-time favorite recipes with you which I find perfect for fall time. It simply gives me such a warm, comfy and satisfied feeling hehe. Plus the peanuts add an extra nice crunch to the meal which I totally love!

Method
First of all peel the sweet potato and rinse the broccoli, the beans as well as the spinach. Cut the potato and broccoli afterwards.
Place the sweet potato on a baking tray and season with salt, pepper and chili flakes. Bake it at 200°C.
After 15 minutes it’s time to add the broccoli + salt and pepper to a frying pan. Once it’s almost tender add the beans and the spinach.
Finally mash the avocado using a fork and blend with a splash of water, olive oil, lemon juice and some spices.
As soon as you’re done with cooking sprinkle some peanuts on top of the meal!

Method
Chop the onion and cut the sweet potato into bite size pieces. Add some oil and the onion to a frying pan and fry them until they’re slightly golden. Add the sweet potato.
Once they’re almost done place the spinach into the pan and season with salt, pepper and chili flakes. Afterwards prepare the couscous.
Finally cut the avocado and season everything a little bit once more.

Method
Add coconut milk, water and herbs to a pan (you don’t have to chop the ginger) and bring it to a boil. Afterwards cut the zucchini, carrot and mushrooms into bite size pieces. Place everything, except for the sesame, into the pan and let it cook for about 10 minutes. Sprinkle some sesame on top for serving.